Coconut Beef Curry Recipes

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COCONUT BEEF CURRY



Coconut Beef Curry image

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Provided by Shuai Wang

Categories     Bon Appétit     Curry     Rice     Coconut     Potato     Ginger     Beef     Dinner

Yield Serves 4

Number Of Ingredients 12

1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
Kosher salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 (13.5-ounce) cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

Steps:

  • Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.
  • Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.
  • Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

BEEF COCONUT CURRY



Beef Coconut Curry image

Make and share this Beef Coconut Curry recipe from Food.com.

Provided by currybunny

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil
1 lb beef rump, sliced thinly (500gm)
1 onion, sliced thinly
2 teaspoons ginger, grated
1 garlic clove, crushed
1/3 cup mild curry paste
1 2/3 cups coconut milk
1 yellow capsicum, sliced thinly
150 g green beans, halved

Steps:

  • Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
  • Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
  • Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.

INDIAN-STYLE BEEF CURRY WITH COCONUT MILK



Indian-Style Beef Curry With Coconut Milk image

From a newspaper insert in Panama. Very rich and satisfying! My mother always wants this meal for her birthday.

Provided by mjerusha

Categories     Curries

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs filet of beef or 1 1/2 lbs sirloin, cut into 1/2-inch strips
2 garlic cloves
2 tablespoons grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/4 cup oil
1 1/2 cups onions, cut julienne style
1 1/2 cups red bell peppers, cut into strips
1 tablespoon curry powder
2 cups coconut milk
1/3 cup chopped cilantro (garnish)

Steps:

  • Cut the meat, onions and peppers.
  • Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
  • Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
  • Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
  • Add curry powder and meat to the onion and peppers in the skillet; stir well.
  • Add coconut milk and heat til warm; add salt and pepper to taste.
  • Garnish with cilantro; Serve over rice.

COCONUT CURRY



Coconut Curry image

Use this coconut curry recipe for chicken, beef, or lamb. Is is easy to make and very versatile. Curry night will never be the same!

Provided by Baje

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
1 fresh green chile pepper, seeded and sliced
3 tablespoons curry powder
1 (1/2 inch) piece fresh ginger root, peeled and grated
1 teaspoon ground turmeric
1 pound boneless, skinless chicken thighs, cubed
1 (14.5 ounce) can diced tomatoes
2 tablespoons peanut butter
5 tablespoons coconut milk
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk.
  • Simmer until curry thickens, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 378 calories, Carbohydrate 13 g, Cholesterol 63.8 mg, Fat 26.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 548.9 mg, Sugar 5.2 g

THAI COCONUT BEEF



Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Steps:

  • Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

THAI BEEF CURRY



Thai Beef Curry image

Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!

Provided by Kristen Stevens

Categories     Curry

Time 1h50m

Number Of Ingredients 14

2 lbs stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons cooking oil (see notes)
1 medium onion (minced)
1 tablespoon minced ginger
4 cloves garlic (minced)
4 cups beef stock ()
4 tablespoons red Thai curry paste
3 tablespoons fish sauce
1 medium butternut squash (chopped into 1-inch pieces (see notes))
Juice from 1 lime
15 ounce can coconut milk
Sea salt (to taste)
To serve: minced Thai basil or cilantro

Steps:

  • Dry the beef with paper towels then season it with salt and pepper.
  • Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
  • Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
  • Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
  • Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

Nutrition Facts : ServingSize 1 ½ cups, Calories 531 kcal, Sugar 8 g, Sodium 1513 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 25 g, Fiber 5 g, Protein 41 g, Cholesterol 94 mg, UnsaturatedFat 9 g

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